Imen This Ina Garten Oxtail Soup is a rich and deeply flavorful recipe, which includes tender oxtail and bold red wine. It’s the ultimate comfort food recipe, ready in about 4 hours.
Ina Garten Oxtail Soup Ingredients
- 1½ kg oxtail, cut into about 4 pieces
- Small handful thyme sprigs (about 6–8 sprigs)
- 2 bay leaves
- Small bunch fresh parsley, leaves and stalks separated (about 20g)
- ½ tsp black peppercorns, roughly crushed
- 1 star anise pod
- ½ bottle red wine (375ml)
- 4 tbsp sunflower oil
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 2 garlic cloves, bashed once and peeled
- 1 tbsp plain flour
- 1 tbsp ketchup
- 2L beef stock
How To Make Ina Garten Oxtail Soup
- Marinate the oxtail: Two days before cooking, place oxtail in a bowl. Add thyme, bay leaves, parsley stems, peppercorns, and star anise. Pour in red wine, cover, and refrigerate for 48 hours.
- Preheat oven and prep marinade: Preheat oven to 160°C/140°C fan/gas 4. Remove oxtail from marinade and reserve the liquid.
- Brown the oxtail: Heat a little sunflower oil in a large casserole pan. Brown the oxtail pieces in batches and set aside.
- Sauté the vegetables: Add more oil if needed. Cook carrots, celery, and garlic until starting to brown.
- Create the base: Stir in flour and ketchup to form a thick paste. Add reserved marinade and boil for 1 minute.
- Combine with stock: Return the oxtail to the pan. Add beef stock to cover (reserve any leftover stock). Bring to a gentle boil, skim off froth.
- Bake the soup: Cover the pan and bake in the oven for 3 hours 30 minutes, stirring occasionally, until the meat is very tender.
- Cool and shred meat: Remove from oven and let cool. Take out the oxtail, shred the meat, and discard the bones.
- Strain and chill broth: Sieve the broth into another container. Cover and refrigerate overnight.
- Remove fat and reheat: Discard the solidified fat from the surface. Reheat the broth gently, adding more stock if needed. Return shredded meat to the soup.
- Season and serve: Season to taste, heat through, and serve hot with chopped parsley if desired.
Recipe Tips
-
How long to marinate oxtail?
Marinate for a full 48 hours to get the richest flavor possible. -
Can I skip the overnight chilling?
It’s not essential, but chilling allows the fat to solidify for easy removal and a cleaner broth. -
What wine works best?
Use a dry red wine like Cabernet Sauvignon or Merlot for depth. -
Why use star anise?
It adds a subtle, aromatic warmth that enhances the broth.
What To Serve With Oxtail Soup
This hearty soup pairs well with cozy sides and crusty breads. Serve with:
- Rustic sourdough or French bread
- Garlic mashed potatoes
- Roasted root vegetables
- A crisp green salad
- Buttered egg noodles
How To Store Oxtail Soup
Refrigerate: Store in an airtight container for up to 4 days. Reheat slowly over low heat.
Freeze: Cool the soup completely and freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
Oxtail Soup Nutrition Facts
- Calories: 302 kcal
- Carbohydrates: 7g
- Protein: 22g
- Fat: 20g
- Saturated Fat: 6g
- Fiber: 1g
- Sugar: 3g
- Sodium: 320mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make oxtail soup in advance?
Yes, it’s even better the next day after the flavors meld. Just chill overnight and reheat.
Can I make this without wine?
You can substitute with beef broth or grape juice, but wine adds complexity to the flavor.
How do I get a thicker soup?
Let the soup reduce further while simmering uncovered or add a slurry of cornstarch and water.
Do I have to use star anise?
It’s optional, but recommended. If you don’t have it, you can skip it or use a pinch of Chinese five-spice.
Try More Recipes:
Ina Garten Oxtail Soup
Description
A deeply flavorful, slow-cooked oxtail soup with red wine, herbs, and vegetables—comfort in every bowl.
Ingredients
Instructions
- Marinate oxtail with herbs, peppercorns, star anise, and wine for 48 hours.
- Preheat oven to 160°C. Remove oxtail from marinade and reserve the liquid.
- Brown oxtail in batches. Set aside.
- Cook carrots, celery, and garlic until just browned.
- Stir in flour and ketchup to form a paste. Add marinade and boil for 1 minute.
- Return oxtail to pan, add stock to cover. Boil gently and skim froth.
- Cover and bake for 3 hours 30 minutes.
- Cool, shred meat, discard bones. Strain broth, refrigerate overnight.
- Discard fat layer, reheat broth and return shredded meat.
- Season, heat through, and serve.
